Go Back
Keto Neapolitan Fat Bombs

Keto Neapolitan Fat Bombs Recipe

Allan
Keto Neapolitan Fat Bombs bring the classic flavors of chocolate, vanilla, and strawberry into a low-carb treat that’s rich, creamy, and perfect for satisfying your sweet cravings. These layered bites are easy to make, packed with healthy fats, and ideal for keto enthusiasts looking for a nostalgic dessert without the guilt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freeze Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Mixing Bowls
  • Silicone Mold or Mini Muffin Pan
  • Spatula
  • Microwave or Small Saucepan

Ingredients
  

For the Chocolate Layer:

  • 2 tbsp butter
  • 2 tbsp coconut oil
  • 2 tbsp cocoa powder
  • 1 tbsp erythritol

For the Strawberry Layer:

  • 2 tbsp butter
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp erythritol

Substitutions:

  • 2 tbsp butter
  • 2 tbsp coconut oil
  • 1 tbsp freeze-dried strawberries
  • 1 tbsp erythritol

Instructions
 

  • Lightly grease a silicone mold or mini muffin pan with coconut oil to prevent sticking and ensure easy removal.
  • In a microwave-safe bowl, melt the butter and coconut oil for the chocolate layer. Stir in the cocoa powder and erythritol until smooth. Divide evenly among the molds as the base layer and freeze for about 10 minutes until firm.
  • Repeat the melting process for the vanilla layer, combining butter, coconut oil, vanilla extract, and erythritol. Once the chocolate layer is set, pour the vanilla mixture over it. Freeze again for 10 minutes to allow it to harden.
  • For the strawberry layer, blend melted butter and coconut oil with powdered freeze-dried strawberries and erythritol. Pour the strawberry mixture over the firm vanilla layer as the final topping. Freeze for at least 30 minutes to set completely.
  • Carefully pop the fat bombs out of the molds and serve immediately or store for later. Each layer stays distinct and flavorful for a delightful, guilt-free treat!